1 tablespoon olive oil
1 bunch asparagus, cut into 1-inch pieces
1 shallot, chopped
6 large eggs
1 1/2 cups half-and-half
kosher salt and black pepper
4 cups torn baguette
1 cup Gruyère, grated (4 ounces)
4 ounces ham, roughly chopped

1 tablespoon olive oil 1 bunch asparagus, cut into 1-inch pieces 1 shallot, chopped 6 large eggs 1 1/2 cups half-and-half 4 cup s torn baguette 1 cup Gruyère, grated (4 ounces) 4 ounces ham, roughly chopped

1. Heat oven to 350° F. Heat the oil in a large skillet over medium-high heat. Add the asparagus and shallot and cook until tender, 4 to 6 minutes; let cool.

2. In a large bowl, whisk together the eggs, half-and-half, ¾ teaspoon salt, and ½ teaspoon pepper. Fold in the baguette, Gruyère, ham, and the asparagus mixture.

3. Transfer the egg mixture to four 10-ounce ramekins, cover with foil, and refrigerate for 30 minutes. Bake on a rimmed baking sheet until set, 30 to 35 minutes. (Alternatively, transfer the egg mixture to an 8-inch square baking dish, cover with foil, refrigerate for 30 minutes, and bake until set, 35 to 40 minutes.) Uncover and cook until golden, 10 to 15 minutes more.

Tip:
Get a head start on this brunch-friendly dish the night before: Prepare the egg mixture, transfer it to ramekins, cover with foil, and refrigerate for up to 12 hours. The next morning, bake as directed